Automatic fryer
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Solution Overview
Problem
Existing fryers face inefficiencies in cooking and filtering processes, including temperature uniformity issues, manual filtering complexities, and operational interruptions, which affect cooking consistency and oil longevity, and require complex control mechanisms and result in increased operational expenses.
Innovation Solution
A system with a flume-style cooking chamber that continuously circulates and filters cooking medium using a pump, featuring a false bottom for easy cleaning and actuable gates to manage food product flow, eliminating the need for baskets and allowing for continuous filtration during cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If multiple baskets containing frozen food products are placed into hot oil simultaneously, then productivity increases, but temperature uniformity deteriorates and cooking time increases
Solution Approach 1:
The cooking chamber is divided into multiple zones with individual heating elements, allowing independent temperature control in each section. This segmentation enables maintaining temperature uniformity even when multiple baskets are cooked simultaneously by compensating for localized temperature drops in different zones.
Solution Approach 2:
The system continuously circulates and filters the cooking oil through an automated filtration system, maintaining consistent oil quality and heat transfer properties throughout the cooking process. This continuous action ensures stable temperature uniformity regardless of batch size or cooking duration.
2Reliability
If manual filtering systems are used, then oil filtration can be performed, but operational complexity increases and operator errors occur
Solution Approach 1:
The filtration system operates automatically without requiring operator intervention. The automated filtration system self-regulates the filtration process, eliminating manual valve manipulation and reducing operational complexity while maintaining reliable oil filtration.
Solution Approach 2:
Manual mechanical valve control is replaced with an automated control system that manages the filtration process. This substitution eliminates the complexity of manual operation while maintaining or improving filtration reliability through consistent automated execution.
3Ease of operation
If movable baskets with control mechanisms are used, then automated loading and unloading is achieved, but device complexity increases
Solution Approach 1:
The complex control mechanisms for movable baskets are removed entirely. The system extracts the essential function of automated food product handling by using overhead conveyance systems that simply deposit products into the cooking oil, eliminating the need for complicated basket tracking and control mechanisms.
Solution Approach 2:
Instead of moving baskets through complex mechanisms, the system inverts the approach by having food products conveyed overhead and deposited into stationary cooking zones. This inversion simplifies the system by eliminating movable baskets and their associated control mechanisms while maintaining automated operation.
4Productivity
If augers are used to move food products, then horizontal transport is achieved, but operational speed decreases and mess is created
Solution Approach 1:
The system uses pneumatic or hydraulic conveyance to rapidly transport food products through the cooking chamber. This method achieves high operational speed while containing the food products and cooking oil, preventing mess at the output by directing the flow through enclosed or controlled pathways.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This solution achieves improved temperature uniformity, increased throughput, reduced downtime, and extended oil life by continuously circulating and filtering the cooking medium, while simplifying the cooking process and reducing operational interruptions.
Implementation Method 1
A pump is disposed at a first end of the cooking chamber to continuously circulate the cooking medium through the system
Implementation Method 2
A heating mechanism is disposed in the cooking chamber and is configured to heat the cooking medium
Data Source
AI summary
An automatic fryer apparatus and method of frying food products includes a cooking chamber, a heating mechanism disposed in the cooking chamber, and a pump disposed at an end of the cooking chamber to circulate cooking medium within the cooking chamber. Food product is added to the cooking chamber and flows along with the cooking medium in a flow direction. A controller controls a plurality of gates by individually actuating each gate. The controller stores data regarding predetermined time periods, which regulate when to raise and lower each gate. Food product moves downstream of each gate along a flow direction when each respective gate is raised. Food product is automatically transferred to a holding station when it reaches an outlet end of the cooking chamber.